Cheesecake without added sugar

Votes: 1

Time: 6 o'clock
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 370, total fat 38 G., saturated fats 21 G., proteins 7 G., carbohydrates 16 G., fiber 2 G., cholesterol 140 mg, sodium 260 mg, sugar 3 G.

This dessert has everything that makes cheesecake so beloved: it's tender, creamy, slightly tart, and pleasantly sweet. Yet, it contains only 3 grams of sugar per serving and half the carbs of a regular slice of cheesecake. It's the perfect dessert for those watching their weight or limiting their sugar intake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

Cooking spray
3/4 cup almond flour or finely ground almonds
0.5 cup fine coconut flakes or coconut flour
1/4 cup unsweetened coconut flakes, toasted
1/4 tsp ground cinnamon
110 g unsalted butter, melted
A pinch of coarse salt
Special equipment: springform pan measuring 22 cm.

Cheesecake

3 packages of cream cheese, 220 g each, at room temperature
1 and 1/4 cups erythritol
3/4 cup sour cream
1 vanilla pod, cut in half lengthwise, seeds scraped out
Zest of half a lemon
A pinch of coarse salt
3 large eggs at room temperature

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: almond flour, coconut flakes, cream cheese, sugar substitute, eggs, sour cream, lemon zest, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 350°F (160°C). Line the outside of a springform pan with foil. Lightly spray the inside of the pan with cooking spray.
Cake:

In a medium bowl, combine the almond and coconut flours, coconut flakes, cinnamon, butter, and salt. Using damp hands, spoon the dough into the bottom of the prepared pan and press it into an even layer, pushing it up the sides by 1 cm. Refrigerate while you prepare the filling.

Cheesecake:

Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest, and salt in a food processor and blend until smooth. Add the eggs one at a time, beating after each addition.
Spread the filling over the crust and bake the cheesecake until the edges are set but the center is still slightly jiggly, about 1.5 hours. Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate until completely set, at least 4 hours or overnight.

Categories:

recipe / Healthy eating / Low-calorie dishes / Dishes for diabetics / Calorie content of prepared meals / Food processor / Desserts / Sweet pies, tarts and casseroles / / Food Network - recipes

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